Description
These Crispy Smashed Potatoes are golden brown, crunchy on the outside, and soft and fluffy on the inside! Made with baby potatoes, olive oil, and simple seasonings, they’re the perfect side dish for any meal. Serve them with sour cream, garlic aioli, or your favorite dipping sauce!
Ingredients
Units
Scale
- 1 1/2 lbs baby potatoes (Yukon Gold or red potatoes)
- 2 tbsp salt (for boiling water)
- 3 tbsp olive oil or melted butter
- 1 tsp garlic powder
- 1/2 tsp smoked paprika (optional)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp fresh parsley, chopped (for garnish)
- 1/4 cup grated Parmesan cheese (optional)
Instructions
Step 1: Boil the Potatoes
- Bring a large pot of water to a boil and add 2 tbsp salt.
- Add baby potatoes and cook for 15–20 minutes, until fork-tender.
- Drain and let cool slightly.
Step 2: Smash the Potatoes
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Place potatoes on the baking sheet and use the bottom of a glass or a fork to gently smash each potato to about ½ inch thick.
Step 3: Season & Roast
- In a small bowl, mix olive oil (or butter), garlic powder, smoked paprika, salt, and black pepper.
- Brush or drizzle the mixture over each smashed potato.
- Roast for 25–30 minutes, flipping halfway, until crispy and golden brown.
Step 4: Garnish & Serve
- Sprinkle with fresh parsley and Parmesan cheese (if using).
- Serve warm with your favorite dipping sauce and enjoy!
Notes
- Extra Crispy Tip: Broil for the last 3–5 minutes for extra crunch.
- Air Fryer Option: Cook at 400°F for 15–18 minutes, shaking halfway.
- Flavor Variations: Add chili flakes, lemon zest, or truffle oil for a gourmet twist!
- Storage: Keep leftovers in an airtight container for up to 3 days and reheat in the oven for crispiness.